Samoa Cupcakes

Ingredients:
1 package of chocolate cake mix
16 tablespoons (2 sticks) unsalted butter
1/2 teaspoon salt
2 cups packed brown sugar
1/2 cup milk
2 teaspoons vanilla extract
4 cups powdered sugar
1 cup sweetened shredded coconut
1/4 cup milk chocolate chips

Instructions:
Bake cupcakes according to box instructions.

To make the frosting,  melt the butter in a heavy-bottomed saucepan over medium heat. Stir in the salt and brown sugar and heat the mixture to boiling, stirring constantly. Cook over low heat for 2 minutes, until the sugar is dissolved. Stir in the milk and return to a boil, stirring constantly. Remove the pan from the heat and stir in vanilla. Cool to lukewarm, about 30-40 minutes, stirring occasionally.

Once the caramel frosting mixture is lukewarm, transfer to the bowl of a stand mixer fitted with the paddle attachment. Add the powdered sugar and beat on medium-high speed until light and fluffy, about 3-4 minutes. Adjust consistency with a little more milk or powdered sugar, if necessary.

Heat chocolate chips in microwave for about 30 seconds or until drizzling consistency.
Transfer the frosting to a pastry bag fitted with a decorative tip. Pipe a spiral of frosting, beginning at the outer edge and working inward. Drizzle the frosted cupcakes with melted chocolate and garnish with toasted coconut.